Rhubarb means summer. Summer in the 12 year-old, off-of-school, complete freedom sense. Summer in the sleep-in, wake-to-warm-sunshine, go-play-in-the-field sort of way. When I was 12, we lived on forty acres of prairie grasses and wild flowers, bordered on two sides by a slow flowing river, which would sparkle like gold in the setting sun. We [...]
Tag: Great Lakes Cuisine
Schnitzel, Spaetzle, and Gingersnap Gravy
Using crushed pretzels as the coating for a pork schnitzel adds a nice texture to the coating. The flour, egg, pretzel sequence of coating, as well as allowing the coating to rest for five minutes before frying, ensures better adherence. The spaetzle gets an addition of New Glarus Totally Naked in place of milk or [...]
Smoked Duck Pot Pie
We had the great fortune of receiving a gift of several whole smoked ducks. We decided to take one and break it down. First, we quartered the whole duck and placed it on a bed of Granny Smith apples and celery with thyme and cup of water in the oven at 350° for about 2 [...]
Buffalo Chicken – Buffalo, New York
We have added Buffalo, New York, to our list of cities for Great Lakes Cuisine and included two iconic locations: Anchor Bar and Charlie the Butcher. Anchor Bar is the original creator of Buffalo-style hot wings which is a fairly recent addition (last 50 years) to the regional culinary tradition. As a dish, it doesn't [...]
Hoppel Poppel – Variations on a Theme
We have detailed our love for Hoppel Poppel, partly due to the association with the warming, filling versions served in Milwaukee at Benji's or Jo's Cafe, routinely named as two of the best places in the city for an old-fashioned diner-style breakfast. But the other reason to love Hoppel Poppel is the endless variations on the [...]
